Curried Chicken Salad

Prep Time:
30 minutes

Cook Time:
45 minutes

Servings:
6

The addition of spices such as cayenne pepper and turmeric bring an Asian flavor to this chicken salad. For a spicier curry, add a little more cayenne. The salad can be served as is or used as a filling for halved avocados.

Directions:

Season the chicken breasts with 1/2 tsp. of the salt and 1/2 tsp. of the black pepper.

In a fry pan over medium-high heat, warm the olive oil. Add the chicken, skin side down, and cook until golden, about 5 minutes. Add the rosemary, turn the chicken over and cook until brown on the other side, 4 to 5 minutes more. Add the wine and stir, scraping up the browned bits from the pan bottom. Add the 1/4 cup water, cover, reduce the heat to low and cook, adding more water if needed, until the chicken is opaque throughout, about 35 minutes.

Transfer the chicken to a plate and let cool. The chicken can be cooked ahead, covered and refrigerated overnight. Remove the skin from the chicken and discard. Remove the meat from the bones and cut the meat into 1/2-inch cubes. Set aside.